North Woods Wild Rice Soup

North Woods Wild Rice Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • INGREDIENTS

  • 2

    2

  • teaspoons vegetable oil

  • 1

    1

  • medium onion, chopped (½ cup)

  • 2

    2

  • medium stalks celery, diced (1 cup)

  • 2

    2

  • medium carrots, diced (1 cup)

  • 1

    1

  • cup diced smoked turkey (6 ounces)

  • ½

    ½

  • cup uncooked wild rice

  • 1

    1

  • teaspoon dried tarragon leaves

  • ¼

    ¼

  • teaspoon pepper

  • cups Progresso® chicken broth (from 32-ounce carton)

  • 1

    1

  • can (12 ounces) evaporated fat-free milk

  • cup Gold Medal® all-purpose flour

  • 1

    1

  • cup Green Giant® Valley Fresh Steamers™ frozen sweet peas, thawed

  • 2

    2

  • tablespoons dry sherry, if desired

Directions

1 In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender. 2 Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2- to 4-quart slow cooker. Pour broth over top. 3 Cover and cook on low heat setting 6 to 8 hours or until wild rice and vegetables are tender. Stir in peas last 15 minutes of cooking. 4 Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened.


Nutrition

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